Jamaican Sorrel Punch

Ingredients

• 8 cups water
• 6 ounces sorrel (dried hibiscus flowers)
• 5 ounces sliced fresh ginger
• 4 whole cloves
• 1 cinnamon stick
• 3 scrapes from a whole nutmeg (optional)
• 1 cup Jamaican white rum (optional)
• 1 to 1 1/2 cups simple syrup
• Juice of 1 orange (about 1/2 cup)
• 1 teaspoon lime juice
• Ice
• Orange slices, for garnish

Instructions

1. Bring the water to a boil in a large saucepan over high heat. Remove from the heat and add the sorrel, ginger, cloves, cinnamon, and nutmeg if using. Cover and let steep for 1 hour.
2. Pour the mixture through a fine-mesh strainer set over a bowl. Discard the dried sorrel and spices.
3. Add the rum, if using, simple syrup, orange juice, and lime juice to the strained mixture and stir to combine. Transfer to a pitcher or punch bowl filled with ice. Garnish with orange slices before serving in ice-filled cups.

Notes